Fresh Fruit Ice Cream
2 cups heavy cream
2 cups half & half
1 vanilla bean
6 egg yolks
1 cup sugar
2 pounds ripe fruit (strawberries, peaches) peeled if necessary and cut into very small pieces
1 cup dark brown sugar
2 tablespoons brandy or rum, optional
1. Combine heavy cream and half & half with vanilla bean in a heavy pot and warm until steaming over gentle heat.
2. Whisk egg yolks and sugar together in a large bowl.
3. Temper the egg yolks by slowly adding the hot cream while whisking constantly.
4. Return the mixture to the pot and cook over low heat 2-3 minutes stirring constantly until nappé (to coat the spoon).
5. Strain through a fine mesh strainer and cool over an ice bath.
6. Meanwhile, toss the fruit with the sugar and optional liquor and allow to macerate.
7. Stir fruit or other flavorings into the ice cream base and process in an ice cream freezer according to manufacturer’s directions.